Starch is the most important glycemic carbohydrate in foods. The relationship between the
rate and extent of starch digestion to produce glucose for absorption into the bloodstream …

Potatoes (Solanum tuberosum) are an important global crop that can be transformed into
many products impacting several health dimensions ranging from undernutrition, food …

Herein, we concern the multi-scale structure and properties (digestibility and pasting) of
highland barley starch following heat moisture treatment (HMT). With the moisture content …

Sweet potato starch has great edible and economic value and has been widely studied.
Starches from different varieties have significantly different properties. Previous studies are …

This study aimed to investigate effects of starch-protein interactions on physicochemical
properties and in vitro starch digestibility of composite potato starch/protein blends (0, 5, 10 …

The mechanisms of starch digestion in cryomilled and hammer-milled sorghum grain were
investigated by an in vitro procedure using 10 particle sizes (≅ 120–560μm). The samples …

The rice starch following microwave cooking with storage showed more slowly digestible
starch and a lower digestion rate than did the conventionally treated counterpart. The …

Starch is a complex carbohydrate formed by the repeating units of glucose structure
connected by the alpha-glycosidic linkages. Starch is classified according to their derivatives …

By inspecting starch hierarchical structural evolutions, this work explores how microwave
cooking with storage tailors the slowly digestible features of indica (IRS) and waxy (WRS) …

Depending on the conditions, processing of cereal grains may cause an increase or a
decrease in the resistant starch (RS) content. This review discusses the impact of some of …